Attached
This study was conducted to develop rapid
analytical methods to select suitable rice varieties with
high stickiness for cracker production. Rice with low
amylose is stickier than rice with high amylose. The
study was designed to determine the two most
important factors amylose and amylopectin. It was
conducted to locally bred rice varieties AT 306, AT 40S
and Samba. Amylose content was quantitatively
determined using Juliano method. The amylopectin
content was determined using a color card. It was
developed by the reaction of several concentrations of
pure amylopectin with 0.2% iodine to form respective
colors. The particle size distribution of rice flour was
analyzed. For this purpose, lOOg of milled rice flour was
placed on the sieve shaker and was operated for 12
minutes. The weight of flour retained on each sieve was
weighed to identify passing through and retained on
percentages. The results revealed that the amylose
percentage of AT 306, AT 405 and samba were 19.6%,
122 % and 25.87% respectively. The percentage of rice
flour with laFger particle size (>300pm) for Samba was
above 95%, and for AT 306 and AT 405 it was 77%.
